Extravirgin olive oil - Agricura - Buy online Sardinian food

Extravirgin olive oil, natural product made in Gonnosfanadiga, Sardinia, by Agricura.

It is an exceptional raw oil, aromatic and oleocanal condiments, which give the salads an absolutely distinctive touch. Rugged and full but not aggressive. It lends itself well, because it does not overly invasive, even to cook. It is a great ingredient for soups and for all those dishes that you want to give a decisive added value.

Extravirgin olive oil - Agricura - Export Italian olive oil

That olive grove is another well-known and excellent biodiversity in Gonnosfanadiga and Sardinia, and is based on a unique cultivar of our territory: the Nera di Gonnos. Traditional olive of Gonnosfanadiga
We have inherited this activity, more to say passion, for centuries of commitment and dedication in the field to make the many granite hills that surround the country of Gonnosfanadiga.
All of our oil is produced from the olive groves inherited by our parents, who in turn had them by their grandparents.
In short, a family tradition, and of an entire community, to which we have been educated, and of which we have tried to learn the culture, the secrets best.
Obviously over time we have always tried to constantly update the knowledge, informing us and studying every new qualitative improvement possible, adapting to the times without even betraying our background of small artisans of Sardinia.
We personally care for every single step, from the care of olive groves to harvesting, from brewing to preservation. Needless to say, we can guarantee 100% the full quality of our Extra Virgin Olive Oil.

Extravirgin olive oil - Agricura - Organic Sardinian food

Our product abundantly respects all the parameters provided by the laws without the need for "soft" corrections. On the contrary, low-cost oils in supermarket shelves fall into these parameters only after adjustments made by chemical processes.

It is an exceptional raw oil, aromatic and oleocanal condiments, which give the salads an absolutely distinctive touch. Rugged and full but not aggressive. It lends itself well, because it does not overly invasive, even to cook. It is a great ingredient for soups and for all those dishes that you want to give a decisive added value.

Let's say, the kind of cultivar; not all cultivars are suitable for producing excellent quality oil: Nera di Gonnos, a typical and exclusive Gonnese biodiversity in our territory, is recognized as an excellent cultivar for the production of extra virgin olive oil and tends to provide a product from many aromas and organoleptically well-composed.

At tasting we can appreciate the hints of artichoke and freshly squeezed grass, and its spiciness is marked to ensure a high presence of beneficial constituents (famous polyphenols, first of all the oleocanal).
Another quality assurance of olives is the early harvesting, at the expense of a significant quantitative loss.